Mock Guava Quick Barfi

 Ingredients and Prep

Milk ½ cup add

Sugar ¼ cup

Ghee 1 tbsp

Cardamom pdr ¼ tsp

Milk pdr 1 cup

Mix all well, then cook on medium – low flame in a heavy pan/ kadai stirring continuously

As it starts getting little thick add

Desiccated coconut ½ cup

Cook stirring well, once it leaves the sides of the pan, remove and spread in a plate

In a pan add chopped almonds, cashews walnut, pistachios about 2 tbsp each

Cook on low flame stirring continuously, remove, cool slightly

Remove about 1/3 of the prepared mixture, it should not be completely cooled

Add yellow colour/ saffron, add the roasted nuts, mix well

Once mixed well, slightly grease your palms with ghee, roll into small balls

Now the remaining white mixture, roll into small balls, make cup shape with the white ball,  put the prepared nut mixture, cover well

Roll into a nice smooth ball, roll in desiccated coconut

Once all the balls are prepared keep them in the fridge for 15-20 minutes

Then cut into  ¼ each and serve.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Milk Barfi

 

Ingredients

sugar 240 gm 

whole milk 300 ml

salted butter 130 gm

full fat milk pdr 600 gm 

cardamom pdr 1 tsp

vanilla essence 1 tsp

lemon juice 1 tsp

nuts of your choice chopped 

 Preparations Line a  rectangular tray with baking parchment. Scatter over some sliced nuts. Heat the milk in a large, heavy pan. Add the butter and allow it to melt.  Add the sugar and stir until it has completely melted and you can no longer feel the crystals at the base of the pan. Tip in the milk powder and stir well to combine. The mixture will become thick. Cook the mixture over a very low heat, stirring all the time to ensure it doesn't catch and burn on the base of the pan. Once the burfi mixture begins to come away from the sides, at about the 5 minute mark, add the lemon juice, vanilla extract, cardamom. Continue to stir for a further 2 minutes. Around the 8 minute mark, the burfi mixture should be thick. Once it forms a soft mass that comes away from the sides of the pan and into a ball, it is ready. Spoon the mixture into the prepared tin lined with baking parchment and pistachios. Press the mixture in with a rubber spatula, ensuring the surface is as even as you can get it. Allow to cool to room temperature. Cover a refrigerate for 30 minutes before turning out. The baking parchment will come away easily. Cut into squares and serve at room temperature. Notes If your burfi begins to develop brown spots in places, it means either the heat is too high or you’re not stirring it enough. Keep it moving all the time to prevent burnt milk flecks. This burfi keeps well in an airtight container for up to a week. Keep refrigerated and allow to come to room temperature before serving. Burfi served cold from the fridge will be much firmer in texture. 

 https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Mango Barfi

  

 Ingredients

sugar 200 gm

tinned or fresh mango pulp 500 ml

butter 150gm

milk powder 600gm

slivered or chopped almonds 1-2 tbsp

mango flavouring / essence 1/4 tsp

 

Preparations

Melt the butter in a large, non-stick pan. Add the mango pulp and sugar. Stir and bring the mixture to a boil.

Once the sugar has dissolved, turn the heat down. Add the milk powder and stir well to combine. You should have a thick paste.

Cook this mixture over a low heat, stirring all the time until it resembles the consistency of mashed potato. This will take around 10 minutes. Do not cook it for longer than 15 minutes.

Press the mixture into a L30 x W20 x D5cm (13"x9") rectangular traybake pan lined with baking parchment.

Decorate with almond slivers and allow to set at room temperature. This will take around 2-3 hours. Refrigerate for 1 hour. Cut into squares and serve.

Keep the burfi in an airtight container for up to a week. Serve cold or at room temperature. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Ricotta Cheese Barfi

  

Ingredients 

ghee  3 tbsp

full-fat ricotta cheese 475 gm

sugar 1 cup/ 200 gm 

full-fat milk pdr 1 1/2 cups / 185 gm

milk 2 tbsp 

cardamom pdr 1/2 tsp

chopped nuts 

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Instructions 

Grease a square or rectangular pan with ghee and set aside.

Heat ghee in a heavy-bottomed pan, preferably a non-stick pan. Instead of ghee, you can also use unsalted butter.

Add ricotta cheese. Mix well to combine, and cook the mixture on low-medium heat.

Stir the mixture frequently to prevent the ricotta cheese from burning and sticking to the bottom of the pan.

Soon, ricotta cheese will release moisture, and the mixture will become thinner and moist. It will take about 8-10 minutes.

Now add sugar and cardamom powder. Mix well to combine, and continue cooking, ensuring to stir the mixture more frequently.

After adding sugar, the mixture will become thinner. Once the sugar is mixed, add milk powder and milk.

Stir well and continue to cook the mixture. You will need to stir the mixture very well and continuously to prevent the formation of milk powder lumps.

Once everything is well combined, taste the mixture and add more sugar if needed. Stir the mixture frequently on low-medium heat.

Continue cooking the Burfi mixture until it becomes thicker, leaves the sides of the pan, and moves like one big lump.

The mixture should be moist at this point but not wet, and no liquid bubbles should form.

Once the mixture reaches the right consistency, turn off the heat. Pour the Burfi mixture into a prepared pan.

Spread the mixture evenly in the pan with the spatula and press it tightly, keeping at least one inch of thickness.

With the spatula or the back of the spoon, smooth the top of the mixture and then sprinkle chopped pistachios on top.

Let the Ricotta Cheese Burfi cool down completely. Then, cut it into the desired shape and size.

Serve the Burfi immediately or refrigerate it in an air-tight container for 8-10 days.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Ricotta Cheese Barfi

Ingredients

3 tbsp ghee

475g full-fat ricotta cheese

1 cup (200g) sugar (or adjust to taste)

1½ cups (185g) full-fat milk powder

2 tbsp milk

½ tsp cardamom pdr

Chopped nuts for garnishing (or choice of nuts)

 

Preparations

 

Grease a square or rectangular pan with ghee and set aside.

Heat ghee in a heavy-bottomed pan, preferably a non-stick pan. Instead of ghee, you can also use unsalted butter.

 

Add ricotta cheese. Mix well to combine, and cook the mixture on low-medium heat.

 

Stir the mixture frequently to prevent the ricotta cheese from burning and sticking to the bottom of the pan.

 

Soon, ricotta cheese will release moisture, and the mixture will become thinner and moist. It will take about 8-10 minutes.

 

Now add sugar and cardamom powder. Mix well to combine, and continue cooking, ensuring to stir the mixture more frequently.

 

After adding sugar, the mixture will become thinner. Once the sugar is mixed, add milk powder and milk.

 

Stir well and continue to cook the mixture. You will need to stir the mixture very well and continuously to prevent the formation of milk powder lumps.

 

Once everything is well combined, taste the mixture and add more sugar if needed. Stir the mixture frequently on low-medium heat.

 

Continue cooking the Burfi mixture until it becomes thicker, leaves the sides of the pan, and moves like one big lump.

 

The mixture should be moist at this point but not wet, and no liquid bubbles should form.

 

Once the mixture reaches the right consistency, turn off the heat. Pour the Burfi mixture into a prepared pan.

 

Spread the mixture evenly in the pan with the spatula and press it tightly, keeping at least one inch of thickness.

 

With the spatula or the back of the spoon, smooth the top of the mixture and then sprinkle chopped pistachios on top.

 

Let the Ricotta Cheese Burfi cool down completely. Then, cut it into the desired shape and size.

 

Serve the Burfi immediately or refrigerate it in an air-tight container for 8-10 days.                                                                                

 

NOTE- cottage cheese or cream cheese can be  substituted for Ricotta cheese 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Coconut Barfi

 Ingredients and Prep

Fresh grated coconut 3 cups grind to a fine paste

Heat 3 tbsp ghee

Add the ground coconut, fry for a few minutes

Add sugar 1 ½ cups

Cook stirring well

once coconut has absorbed sugar, add

cardamom pdr ½ tsp

milk 3 tbsp

continue cooking for another 10-15 minutes on a medium flame

once it all comes together, spread on a grease tin/ plate level it

spread some chopped nuts on top, press it down

once it cools slightly for 10 minutes, cut the barfi

after it completely cools down, remove the cut pieces.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs